Hydrophobic/hydrophilic surface activity II: foaming properties (air/water interface stabilization)

Author:

Olatunde Oladipupo Odunayo,Dissanayake Thilini,Bandara Nandika

Publisher

Elsevier

Reference46 articles.

1. Interfacial properties of whey protein foams as influenced by preheating and phenolic binding at neutral pH;Cao;Food Hydrocolloids,2018

2. Characterization of a surface-active protein extracted from a marine strain of Penicillium chrysogenum;Cicatiello;International Journal of Molecular Sciences,2019

3. Interfacial rheology of protein–surfactant mixtures;Maldonado-Valderrama;Current Opinion in Colloid & Interface Science,2010

4. Foaming properties of whey protein isolate and λ-carrageenan mixed systems;Wang;Journal of Food Science,2015

5. Comparative study on foaming properties of egg white with yolk fractions and their hydrolysates;Li;Foods (Basel, Switzerland),2021

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